Smile! A Site for Friends Wherever You Are!

Menu

SEMI TROPICAL , SLIGHTLY BOOZY FRUIT MEDLEY …….

Even living here in the Tropics I am fully aware that the “…hazy days of summer…” are over for most of you. And during my now 2 weeks absence from the Computer desk I had intended to cook and photograph some delicious body-and-soul warming soups from my home country in general and from my late Mutti’s kitchen in particular. But, as it so often happens in life, I got a bit side tracked with visitors and our girls coming home as well, and somehow I ended up trying – with some modest success I like to say so myself – to bake some cakes for future postings!!!!

Even though I thought not to post any of them since they are not 100% perfect, but …..why not, I asked myself. After all I am so proud that I even managed those (since I really really cannot bake) – what do you think? I leave you for now with a famous quote by W.C. Fields “If at first you don’t succeed, try, try again. Then quit. There’s no point in being a damn fool about it”. Please do let me know.

So now for today I like to show you one of my long-time favourite (warm) fruit puddings – inspired of course by living for 3 years in “Rum-and-Steelband Country” – beautiful Trinidad & Tobago/W.I. There is only one little snag concerning my recipe – I was not able to find a single mango anywhere – season is over now, but I lived under the illusion of at least finding one in the big Hypermarket, but ……….no such luck, I used an apple instead!

Serve with either vanilla-, yoghurt- or lemon-ice cream or a generous dollop of thick yoghurt.

This should be served if possible right at the end of the meal. So, assemble all your prepared fruit since it will only take a few minutes from start to finish.

Use a heavy based frying pan, melt butter, add pineapple and cook on medium to low heat for a couple of minutes. Keep turning the fruit and when it starts to change colour slightly add all of the remaining previously prepared fruit to the pan and cook for a further 1-2 minutes (not more!!), turning occasionally.

Now stir in honey, cinnamon and rum, cook for a further 2 minutes until sauce thickens. Serve immediately if possible.

PS: I often play around adding this and that – including some golden raisins and other sweet dried berries. But on the whole the above recipe works just fine – my guests always asked me for the recipe, since it is so delicious, fruity and quick to make.

With temperatures over 30 C promised for next week, mango season cannot be far behind here! ‘Those hazy, lazy days of summer’ indeed!! So I can make the whole ‘kit-and-kaboodle’ with a smile !! Am certain those enjoying will be happy, but not from booze which has given its flavour but ‘cooked away’ . . . daresay a good wine pairing may have had an effect though 🙂 !! So glad you are back on deck . . .

Of course you are right, the rum just give this dish a beautiful flavour combinded with the cinnamon but when it comes to the wine……..that, my dear friend, I will leave to you! After all you have such wonderful wine out there (in the UK we used to enjoy quite a lot of A. wine, here our local wine is pretty good, look up ‘Sula’ for info) When you sit in your garden or terrace or…., please keep 2 glasses for us ready 🙂 :).

*smile* And our wines have only improved since your days in England!! Only buy French etc for comparison at times . . . and those glasses will be awaiting: remember spring and autumn are best . . . especially latish autumn!!!

What an exotic looking boozy treat. I like dark rum, but I have yet to try the combo of cinnamon and dark rum. And this one sounds like the great to try this combo. Absolutely in love with this dessert, and I can have this anytime. 🙂

Hello Anu – so glad I was able to send something new to you 🙂 🙂 – Cinnamon and dark rum “a marriage made in food heaven” also try it on stewed apples – delicious. Only sorry my vanilla icecream melted into a small river before I could photograph this. Let me know what you think, later – please 🙂